| 葡萄与葡萄酒香气物质研究进展 |
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| 引用本文： | 张明霞,吴玉文,段长青.葡萄与葡萄酒香气物质研究进展[J].中国农业科学,2008,41(7):2098-2104. |
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| 作者姓名： | 张明霞 吴玉文 段长青 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心 |
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| 基金项目： | 引进国际先进农业科技计划(948计划) |
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| 摘 要： | 香气是葡萄酒的重要感官质量指标之一。葡萄酒中香气物质主要受葡萄品种、生态条件、果实成熟质量及酿造工艺技术等因素影响，香气物质的种类和含量对葡萄酒的风格和典型性起决定作用。本文详细阐述了葡萄与葡萄酒中各类香气物质及影响其形成和组成的各种因素，以期为葡萄酒工业化生产提供理论指导。
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| 关 键 词： | 葡萄酒 香气物质 品种香 发酵香 陈酿香 |
| 收稿时间： | 2007-7-30 |
Progress in Study of Aromatic Compounds in Grape and Wine |
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| ZHANG Ming-xia,WU Yu-wen,DUAN Chang-qing.Progress in Study of Aromatic Compounds in Grape and Wine[J].Scientia Agricultura Sinica,2008,41(7):2098-2104. |
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| Authors: | ZHANG Ming-xia WU Yu-wen DUAN Chang-qing |
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| Abstract: | Aroma of wine is one of important sensory qualities. Compositions of aroma are complex and diverse. Aromatic compounds coming directly from grape varieties play a decisive role in variety and region of wine. This paper detailedly described composition of aromatic compounds in grape and wine. Effects of various factors on formation of aromatic compounds were discussed. It is prospected to provide theoretical guidance for wine industry. |
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| Keywords: | Wine Aromatic compounds Varietal aroma fermented aroma aging aroma |
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